Greek Leek Pie with Homemade Phyllo-Prasopita
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Cuisine
Mediterranean, Greek
Greek Leek Pie with Homemade Phyllo-Prasopita
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Popular pie in Greece. Sweet cooked leek along with feta, wrapped in homemade phyllo dough.
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Ingredients
- 4 cups leek sliced ½ inch thick, only white parts
- 3 spring onions sliced in ½ inch thick slices
- ¼ cup olive oil plus some for brushing the dough
- 4 ounces feta cheese 120 grams grated, mixes more evenly than crumbled
- 2 egg
- ¼ cup dill chopped
- salt a pinch
- black pepper ground
- phyllo dough home made
Instructions
- Make the homemade phyllo, click here for recipe
- Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
- In a large pan, heat the olive oil and sauté the spring onion until soft for about 5 minutes. Add the chopped leeks and heat stirring until leek wilts and softens for about 15 to 20 minutes. Make sure there are no liquids left.
- Empty contents of pan (leek and spring onion) into a large bowl. Add the salt, pepper, dill and feta and blend well.
- In a small bowl beat the eggs and add them to the leeks and blend.
- Brush a round 10 inch pan with olive oil. Place your first phyllo on the base of the pan making sure it hangs over the pan. Brush with olive oil. Note: If you are using regular store bought phyllo use this method
- Spread the leek mixture over the phyllo evenly.
- Cover with second phyllo and join both phyllo sheets together twisting round the pan so it forms a border.
- Brush the top phyllo with olive oil and score the pie where you will cut the pieces (do not cut all the way through).
- Bake for about an hour until crust is golden.
- Let it cool and cut in pieces.
- Serve warm or at room temperature.
Notes
- If you are using homemade phyllo, make the dough first. While it is resting (before rolling out) make the filling.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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